Carrot & Coriander Soup: A spring essential. My version is vegan, fat-free, quick and super duper simple to make.
It’s actually embarrassing how easy it is to put together. And it’s even more embarrassing that it’s only 70 calories per serving!
Which makes it an absolutely perfect starter – not too heavy but still satisfying and full of flavour.
Whenever I come home carrying a bag of vegetables from the market, my dog knows if I’ve bought carrots.
She immediately sniffs them out and digs her face into the bag (whilst I’m still carrying it into the house).
I especially love when they’ve still got their tops on, because she looks so amusing carrying around a carrot, tripping over the leaves! I’ll have to take a photo of it next time.
As for coriander… we’re pretty obsessed with that in our house too. One of my favourite ways to use it is to roast it with some broccoli and garlic. It’s HEAVEN.
Despite being only 5 ingredients, fat-free and ready in 20 minutes… this soup is so creamy and flavourful, you wouldn’t know someone hadn’t been slaving over a pan for hours making it ;-)
This soup is:
- Vegetarian & vegan
- Dairy-free
- Gluten-free & paleo
- Nut-free
- Soy-free
- Fat-free
- Only 70 calories per serving!
📖 Recipe
Vegan Carrot & Coriander Soup
A simplified, fat-free version of the classic Carrot & Coriander soup. Ready in 20 minutes!
Ingredients
- ½ white onion, diced
- 4 large carrots, peeled and roughly chopped
- 1 medium white potato, peeled and roughly chopped
- 4 cups / 940ml low-salt vegetable stock
- A large bunch of fresh coriander
Instructions
- Simply add all the ingredients to a large saucepan and boil for 15 minutes until the vegetables are tender.
- Transfer to a blender and mix until smooth.
- Serve with extra chopped coriander and enjoy!
Nutrition Information
Yield 4Amount Per Serving Calories 71Saturated Fat 0.2gCarbohydrates 16.6gFiber 3gSugar 4gProtein 1.7g
francesca says
How big/much is a serving please?
Natalie | Feasting on Fruit says
This is exactly the kind of savory food I need–super simple and quick and carbs!! Your fresh carrots that still have their tops look so fresh and iconic carrot perfect! Farmers market and even just organic carrots are definitely something that taste SO much better than the grocery store ones. Beautiful meal, and I am loving your HCLF recipes lately :)
Aimee says
I agree, you really can taste the difference :-) And yes, I’m experimenting with a high carb diet at the moment because a few people have told me that it’s great for chronic fatigue. Can’t say I’m noticing much difference at the moment but it does seem to suit me anyway!
Vicky says
I love the simplicity of this soup Aimee (you know I go for simple ingredients). We get through a large bunch of coriander each week now, it seems to be finding its way into everything. I used to hate the taste of it and now I find I’m craving it. I’ve never tried roasting it though with broccoli though, sounds good!
Aimee says
It can be a rreally overpowering flavour, I admit, but I find myself adding it to everything too at the moment :D
Becky Striepe says
Oh my goodness! It’s getting too hot for soup here in Atlanta, but I may need to push through and make this anyway. It looks so good!
Aimee says
Haha! Well, it’s only JUST started getting warm here now. It’s about time!
Rebecca @ Strength and Sunshine says
My favorite way with carrots is either my mac and “cheese” or just raw (and dipped in nut or seed butter!)
Aimee says
Love both those ideas!